Chicken in Potato Baskets Recipe

These petite pies with their hash brown crusts are so pretty that I like to serve them for special luncheons. Chock-full of meat and vegetables in a creamy sauce, they're a meal-in-one...and a great way to use up left-over chicken or turkey. —Helen Lamison
Carnegie, Pennsylvania

Nutritional Facts

Directions

In a large bowl, combine the potatoes, butter, salt and pepper. Press into six greased 10-oz. custard cups; set aside.

In a large saucepan, saute onion in butter. Add the flour, bouillon, Worcestershire sauce and basil. Stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and peas. Spoon into prepared crusts.

Bake, uncovered, at 375° for 30-35 minutes or until crust is golden brown.Yield: 6 servings.

Originally published as Chicken in Potato Baskets in Taste of Home
October/November 2001, p25

"Family hit the second time I made these. I actually partially cook my hashbrowns in the microwave before shaping them in the ramekins. I also like to sprinkle shredded cheddar or colby cheese before baking. Just adds another depth of flavor."